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“Welcome to a beer that’s good but not at all what you expect it to be … You can thank our quietly experimental friends from St. Louis, MO, Perennial Artisan Ales …”

“For the French Toast Bastard, Founders takes the Backwoods Bastard and pours in cinnamon, vanilla, and maple syrup, and they are not subtle about it!”

It’s impressive how many layers and complexity Early Mountain is able to tease out of a single varietal, which is why we’re in love with this unfiltered white.

“We often talk about Richmond’s Väsen Brewing Company in terms of its hazy IPAs, but they are so much more. For instance, there’s also this beer, one of our favorite Pilsners, though it’s an atypical sibling in the Pilsner family …”

“Fortunately, the legendary World Wide Stout is back — this time with a twist …”

“The Postponed Indefinitely is part of a series of IPAs that Perennial calls ‘hazy-ish’ — taking inspiration from both West Coast and East Coast styles.”

“The Stone 26th Anniversary IPA is a single-hop Imperial IPA that doubles down on the Centennial hop — a throwback to the days before the only hops we cared about from New Zealand and Australia were being made by kangaroos.”

“One day, close to Thanksgiving in 2015, in New London, CT (just across the sound, north of the eastern end of Long Island), two lifelong friends were home brewing with a more experienced brew buddy and bandmate when they found themselves thinking this way … They hadn’t been playing out a lot recently …”

“If it weren’t for Climate Change heightened temperatures, it not only would be that time of year, it would feel like that time of year. Regardless, pumpkin ales are here, and despite their detractors, we still love them. As with most of our seasonal beers, we’ve tried to build a collection of the favorite, the unusual, and the new-to-our-store. Here is a rundown of what we have available to squash those high 80 degree doldrums …”

“To say that Neidhart has designed an atypical craft brewery does not even begin to make us tall enough to ride this ride …”

“Lost Barrel ages their Bourbon Barrel Coffee Stout in barrels from KO Distilling in Manassas. Now, that’s not nuthin’. However, the key to the beer’s flavor is the type of coffee that Lost Barrel uses …”